coolship/wild starter batch

After about a month (2 weeks cold/ 2 weeks cold), I checked again the gravity of one of the wild batches I made. Turns out the gravity already dropped to 1006. This is way lower than I expected it to be. I never thought the wild saccharomyces would be so attenuative. Also the colder temperatures (about 10 degrees celcius) didn't really slow down/inhibit the alcoholic fermentation. 

The problem is of course, that there are barely any more nutrients left for the souring bacteria and brettanomyces, to turn this beer into a complex sour beer. There were just too much simple sugar chains. Maybe it would have still had a higher gravity when I had restrained myself from adding the wild starter; but anyway, I probably underestimated the attenuative force of wild saccharomyces, and so the importance of a more complex mash-scheme, in order to produce enough complex sugar chaines. For the next batches, I will definitely pay more attention to the mash scheme (higher temperatures?) and the use of unmalted grain (wheat or maize).

 The yeast also did flocculate quite well (I also didn't expect that). The taste is still very vegetal/peas-like, a little bit metallic and very thin.

The plan is to transfer both batches tomorrow to a small wooden barrel. Maybe I can still add some extra wort, made of mainly unmalted grains, to the beer, in order to provide some nutrients for the bacteria and the brettanomyces (if it's not too late already).